Sd-Yd250 en Om

SD-YD250
For help or advice using your new ,

please call 1-800-211-PANA, Monday to Friday,
9 a.m. to 9 p.m.(Eastern time), Saturday and Sunday,
9 a.m. to 7 p.m.(Eastern time)
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed
including the following:
1. READ ALL INSTRUCTIONS BEFORE USE.
2. Follow all warnings and instructions marked on the product.
3. Unplug this product from wall outlet when not in use and before cleaning.
Do not immerse appliance in water or other liquid. Use a soft sponge and mild
detergent when cleaning the inside of the pan or kneading blade. The cabinet may
be cleaned with a cloth, dampened with a mild soap and water solution.
4. Do not touch hot surfaces. Use mitts when handling hot materials, and allow metal
parts to cool before cleaning.
5. Close supervision is necessary when any appliance is used near children.
6. Do not allow anything to rest on power cord. Do not plug in cord where persons
may walk on, or trip over it.
7. Do not operate any appliance with a damaged cord or plug. Refer servicing of
appliance to an authorized Panasonic service center if the unit should malfunction or
be damaged in any manner.
8. This appliance is not intended for commercial use. It is for household use only.
9. The use of attachments not recommended by manufacturer may cause damage or
injury.
10. Avoid contacting moving parts.
11. Do not use outdoors. Do not use appliance for other than intended use.
12. Do not let cord hang over edge of table or counter, or touch hot surfaces.
13. Do not place on or near a hot gas or electric burner, or in a heated oven.
14. To disconnect, grip plug and pull from wall outlet. Never pull on cord.
15. The unit may vibrate or move during the kneading process. Do NOT place the
unit near the edge of a countertop. Place the unit securely where movement of the
unit will not cause it to fall off the countertop.
SAVE THESE INSTRUCTIONS

Note:
A. A short power-supply cord is provided to reduce the risk resulting from becoming
entangled in or tripping over a longer cord.
B. Extension cords are available and may be used if care is exercised in their use.
C. If extension cord is used:
(1) the marked electrical rating of the extension cord should be at least as great as
the electrical rating of the appliance,
and
(2) the longer cord should be arranged so that it will not drape over the countertop or
tabletop where it can be pulled on by children or tripped over unintentionally.
D. This appliance has a polarized plug (one blade is wider than the other). As a safety
feature, this plug will fit in a polarized outlet only one way. If the plug does not fit fully
in the outlet, reverse the plug. If it still does not fit, contact a qualified electrician.
Do not attempt to defeat this safety feature.
Table of Contents
Basic principles when baking with ¤ ........................3
-Basic features ...........................................................................3

Baking programs.........................................................................4
Parts identification .......................................................................5
Control panel-display/functions...................................................6
How to use.............................................................................7—12
-To use the timer for baking loaves only
with the BAKE option................................................................10
-Using the BAKE RAPID option................................................10
-Using the DOUGH option.........................................................11
-Using the BAKE ONLY program.......................................11—12
How to clean..............................................................................12
Slicing and storing the bread ....................................................13
Leakage of bread ingredients from the bread pan...................13
Specifications............................................................................ 13
Display indications for abnormal conditions ...........................14
Before calling for service ....................................................15—16
Ingredients...........................................................................17—18
Other ingredients used for flavored loaves .........................19
Tips for baking whole wheat & multigrain breads ....................19
Differences in baking results .................................................. 20
Recipes................................................................................21—33
Basic recipes .....................................................................21—23
Whole wheat recipes........................................................24—25
Multigrain recipes.....................................................................26
French recipes.........................................................................27
Dough recipes...................................................................28—30
Pizza dough recipes................................................................ 31
Bake only recipes ............................................................. 32—33
Warranty.................................................................................... 34
Basic Principles when baking with
Basic Features
MENU Bread programs available:
BASIC. . . . . . . . . . . . . For producing loaves of bread using strong wheat flour (bread flour).
WHOLE WHEAT. . . . .For loaves using whole wheat flour as the main ingredient.
MULTIGRAIN. . . . . . . For breads with cereals/grains such as rye, millet, soy, corn etc. mainly using
wholemeal strong flour.
FRENCH . . . . . . . . . . For loaves with crisp crust and open texture. The taste is crisp because sugar is
not included in the ingredients.
PIZZA . . . . . . . . . . . . .A rapid dough program for pizza, focaccia and other Italian breads.
BAKE ONLY . . . . . . . A program for baking cakes only.
SELECT Baking options available:

BAKE . . . . . . . . . . . . . The unit automatically mixes ingredients, kneads the dough, rises it and bakes it.
BAKE RAPID . . . . . . . The unit mixes ingredients, kneads the dough, rises it and automatically bakes it faster
than the standard BAKE option.
BAKE SANDWICH. . . The unit automatically makes a medium size loaf of bread with a soft crust suitable for
sandwich slices.
BAKE RAISIN . . . . . . .The unit automatically makes bread as in the BAKE option. A beeper sounds to let you
know when to add dried fruits, such as raisins. This is to prevent them from being
crushed during the kneading process.
DOUGH . . . . . . . . . . . The unit automatically prepares dough for pizzas, dinner rolls, donuts, croissants, etc.
DOUGH RAISIN . . . . .The unit automatically prepares dough as in the DOUGH option. A beeper sounds to
let you know when to add dried fruits as in the BAKE RAISIN option.
A 13-hour timer allows you to prepare everything the night before and wake up to the aroma of freshly
baked bread. (Certain BAKE options only). The result may differ when the timer is used.
The beep sounds eight times when baking on the BAKE option or rising of dough on the DOUGH option is
completed.
The beep also sounds in the BAKE RAISIN and DOUGH RAISIN option, when the machine pauses for 1
minute during the kneading process to add the raisins, chopped dried fruits and / or nuts.
SIZE and CRUST Choices

The choice of size and crust color is possible for the following options:
If not selected, the will automatically select XL size with a medium crust.
Size Selection Crust Colour Selection
basic BAKE
basic BAKE RAPID
basic BAKE RAISIN
whole wheat BAKE
whole wheat BAKE RAPID
whole wheat BAKE RAISIN
-3-
Baking programs
NOTE:
BAKE options
Whole Wheat
Bake
Basic Bake
Basic Basic Whole Wheat Whole Wheat Whole Wheat French Bake Bake Only
Basic Bake Bake Rapid Bake Raisin Bake Sandwich Bake Rapid Bake Raisin
Sandwich
Multigrain
Bake
P 30 ~ 60 - 30 ~ 60 60 ~ 90 15 min 60 ~ 90 40 min ~ -
Rest min min min min 1 hr 55 min
r
o Knead 15 ~ 30 15 ~ 20 15 ~ 30 15 ~ 25 15 ~ 25 15 ~ 25 10 ~ 20 -
c min min min min min min min
e Rise 1 hr 50 min ~ approx. 1 hr 50 min ~ 2 hr 20 min ~ approx. 2 hr 20 min ~ 2 hr 55 min ~ -
s 2 hr 20 min 1 hour 2 hr 20 min 2 hr 50 min 1 hr 40 min 2 hr 50 min 4 hr 10 min
s Bake 50 min 35 min 50 min 50 min 45 min 50 min 55 min 30 ~ 90 min
Total 4 hours 1 hr 55min 4 hours 5 hours 3 hours 5 hours 6 hours 30 ~ 90 min
Timer
DOUGH options
Whole Wheat
Dough
Basic Dough
Whole Wheat French Dough Pizza Dough
Basic Dough Dough Raisin
Raisin
Multigrain
Dough
30 ~ 50 55 ~ 75 40 min ~ -
Rest min min 1 hr 35 min
P
15 ~ 30 15 ~ 25 10 ~ 20 10 ~ 15
r Knead min min min min
o
c Rise 1 hr 10 min ~ 1 hr 40 min ~ 1 hr 45 min ~ 10 ~ 15
1 hr 30 min 2 hours 2 hr 40 min min
e
s Knead - - - Approx.
10 min
s
Rise - - - Approx.
10 min
Total 2 hr 20 min 3 hr 15 min 3 hr 35 min 45 min
Timer
-4-
Parts identification
Bread pan Yeast dispenser

Slide in the pan to the correct position in Located on the top of the lid.
the unit.
Twist slightly counter-clockwise to remove.
To remove
Kneading blade
Handle
Lid
Kneader
mounting shaft
Control panel
Body
Accessories
Measuring spoon
Use to measure sugar, salt, etc.
Tablespoon (approx. 1/2 fl.oz./15 mR)
Teaspoon (approx. 1/6 fl.oz./5 mR) Cord
Plug
Measuring cup
Use to measure liquids.
(1 cup/8 fl. oz./240 mR)
-5-
Control panel-display/functions
Be sure you understand the function of each pad before using the .
NOTE: The unit has a protective film overlay on the control panel to prevent scratching or marring
during shipping.
You may peel this film off and discard it.
Display window
All modes and indications are shown here for reference.
MENU
Press to select the type of bread: basic, whole wheat,
multigrain, french, pizza or bake only.
(It is not necessary to press this pad for basic. )
Each time the pad is pressed, the display will
change accordingly.
SELECT
Press to choose the bake option: BAKE, BAKE
SD-YD250 RAPID, BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
(It is not necessary to press this pad for BAKE .)
Each time the pad is pressed, the display will
change accordingly.
SIZE
DARK LIGHT Press this pad to select the size of the loaf for:
BASIC BAKE, BAKE RAPID & BAKE RAISIN options of
TEMP REST basic and wholewheat bread.
WHOLE WHEAT
MULTIGRAIN
RAISIN FRENCH CRUST
BAKE DOUGH Press this pad to select the color of the crust
RAPID ALERT PIZZA for BAKE, BAKE RAPID & BAKE RAISIN options
SANDWICH BAKE ONLY of basic bread.
XL L M
TIMER
SELECT MENU Press this pad to set the timer and to set the
baking time for the bake only option.
The time will advance 10 minutes each time this pad
is pressed. (1 minute for the bake only option.)
SIZE CRUST The timer setting will change rapidly if constant
pressure is applied to the pad.
Indicator light
The red light will be lit when in operation.
TIMER It will flash when the bread baking or the dough
making is completed.
It will also flash in a different frequency when
operated in abnormal conditions.
START
STOP START/STOP
Press this pad to start operation or begin the timer.
Press this pad to stop operation or cancel the timer setting.
To stop operation, the pad must be pressed and
held for 1 second.
-6-
How to use
Steps Notes
1 Remove the bread pan from the unit.

Twist slightly counter-clockwise and pull
up, using the handle.
Mount the kneading blade on the shaft. The kneading blade is designed
to fit loosely on the shaft with
Make sure that the kneading blade and the some room for turning.
kneading shaft are free of bread crumbs.
2 Place all the ingredients except the

liquids and dry yeast inside the bread pan.
RAISIN modes only

See recipes on P. 21 33.
Flour, dry milk, salt, sugar,

butter, etc., first.
You may place dried fruits later when
the beeper sounds to prevent them from
being crushed (see step 10.)
3 Pour water and other liquids, if any, into

the bread pan.
4 Place the bread pan inside the body.

Be sure the bread pan contacts the
bottom of the unit.
Wipe off any moisture or
foreign matter from the outside
of the bread pan before
placing it in the unit.
Turn the handle down. If the bread pan is not placed
correctly, the dough will not be
kneaded properly.
5 Yeast dispenser lid Close the top lid.
Fill the yeast dispenser with the correct

amount of dry yeast.
If any moisture remains on
the dispenser, the yeast
may not drop completely.
After START/STOP is pressed, the

yeast will automatically drop into the
bread pan at the proper time.
Close the yeast dispenser lid.
6 Close the top lid.

Plug into a 120 volt outlet.
appears.
Position the unit away from
edge of the table or counter-
top.
The unit may vibrate or move
DO NOT press START at this stage (The during the kneading process.
machine will default to an extra large basic Place the unit where it will not
bread with medium crust, if START is fall off should the unit move
pressed now.). Select your program first. during the kneading process.
-7-
Steps Notes
7 DARK
RAISIN
LIGHT
TEMP REST
BAKE DOUGH
BASIC
WHOLE WHEAT
MULTIGRAIN
FRENCH
Press select to choose the type of bread
indicated on the right of display.
Keep pressing the pad to move the
arrow down the list of bread types.
See P. 3 for choice of bread
programs.
RAPID ALERT PIZZA

SANDWICH BAKE ONLY For basic, it is not necessary to press
XL L M this pad.
SELECT MENU For bake only program,

refer to P.11 — 12 for instructions.
8 DARK
RAISIN
LIGHT
TEMP REST BASIC
WHOLE WHEAT
MULTIGRAIN
BAKE DOUGH FRENCH
Press SELECT to choose BAKE RAPID,
BAKE SANDWICH, BAKE RAISIN,
DOUGH or DOUGH RAISIN.
See P. 3 for choice of baking
options.
The option you require will flash.

PIZZA SELECT MENU
RAPID ALERT
SANDWICH BAKE ONLY
XL L M
For BAKE, it is not necessary to press
this pad.
SIZE Select size. CRUST Select crust color. See availability of size and
XL L M
color selection on P. 3.
9 START
STOP
When TEMP blinks, see P.14.
There will be no mixing action
during resting.
A clicking noise may be heard
DARK LIGHT during operation. This is not a
TEMP REST BASIC
WHOLE WHEAT
malfunction.
MULTIGRAIN For information of the process
RAISIN
BAKE DOUGH FRENCH
PIZZA
of each option, see P. 4.
RAPID ALERT
SANDWICH BAKE ONLY The time required for each of
XL L M the steps will vary according
The above display is to factors such as voltage
for basic—BAKE, fluctuation and room
XL size, medium colour. temperature.
10
RAISIN options only
In the last part of kneading, there will be The raisin beep will sound :
two sessions of beep sound. RAISIN on For basic: 42~72 minutes from
DARK LIGHT display will blink and kneading will stop Start.
TEMP REST BASIC for 3 minutes.
For whole wheat: 72~102 minutes
WHOLE WHEAT
MULTIGRAIN Add the dried fruits during this period to from Start.
RAISIN prevent them from being crushed.
BAKE DOUGH FRENCH Do not put your finger in the dough,
RAPID ALERT PIZZA or touch the bread pan while adding
SANDWICH BAKE ONLY Close the lid and leave the unit. the dried fruits.
When 3 minutes have passed, kneading
XL L M
will begin again and the RAISIN will During operation, do not remove
The above display stop blinking. the pan, nor unplug the power cord.
is for basic-BAKE
RAISIN, XL size, The timer cannot be used
light color. for this option.
-8-
Steps Notes
11
Beep
Beep The beeper will sound eight times and
the indicating light will flash when the
bread is baked, or the dough is
completed.
12 Press START/STOP.
Promptly open the lid and remove the
bread pan using oven gloves.
Note: If the START/STOP is not pressed
The bread pan will be very
hot.
Do not place it on any plastic
surfaces. Handle carefully.
and the bread pan is not removed, the
If the bread is left in the unit,
unit proceeds to keep the bread warm for
further browning of crust color
1 hour or until START/STOP is pressed
may occur.
to prevent condensation of the steam.
For DOUGH options, follow each recipe
directions for further steps instructed in
the cook book.
13 Turn the pan upside down.

Shake the pan several times to release
the bread.
The bread and the kneading
blade will be very hot.
A metal utensil may scratch

If the kneading blade comes out with the finish of the kneading
the bread, use a heat-resistant plastic blade.
utensil to remove it.
For DOUGH options, when baking is

completed, remove from the oven,
using oven gloves.
14 Place the bread on a wire rack to cool

and allow the steam to escape.
See Slicing and storing the
bread on P. 13.
15 Unplug after use.
-Allow at least 1 hour for the unit to cool down before the next use.
-9-
To use the timer (BAKE option only)
Follow the same steps as in pages 7- 9 except step 9.
For step 9, follow the instructions below.
Steps Notes
Press TIMER to set the amount of time See P. 6 for further

TIMER in which you want the bread to be explanation of the TIMER pads.
ready.
Time may be set for any length of time
from 4 hours to 13 hours for BASIC,
from 5 hours to 13 hours for WHOLE
WHEAT and MULTIGRAIN,
from 6 hours to 13 hours for FRENCH.
Example:
12
If the present time is 9:00 pm, and you want the
bread to be finished at 6:30 am tomorrow morning,
9:00 pm 9 3 set the timer to 9:30 (9 hours and 30 minutes), the
start time required until the completion of the bread.
6 (9 hours
6:30 am
and 30 minutes)
finish
START Press START/STOP. There will be no action while

STOP the timer is working.
DARK LIGHT The time remaining before the bread is

TEMP REST BASIC finished is displayed in hours and
WHOLE WHEAT minutes.
MULTIGRAIN
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
SANDWICH BAKE ONLY
XL L M
The above display is for
basic-BAKE, XL size,
medium colour.
Using the BAKE RAPID option

Follow the previous steps 1-6. For step 7, choose either BASIC or WHOLE WHEAT (there is no BAKE
RAPID option for the MULTIGRAIN or FRENCH). For steps 8 & 9, follow the instructions below.
Press SELECT pad to choose DARK LIGHT The remaining
SELECT MENU BAKE RAPID. TEMP REST BASIC time is displayed
WHOLE WHEAT in hours and
Then select size and crust colour. MULTIGRAIN minutes.
RAISIN
BAKE DOUGH FRENCH
RAPID ALERT PIZZA
START SANDWICH BAKE ONLY
STOP Press START pad. XL L M
The above display is for BASIC-BAKE
(RAPID) option, XL size, medium color.
The timer cannot be used for this option.
-10 -
Using the DOUGH option
Follow the previous steps 1-7.
Steps Notes
8 SELECT
Press SELECT to choose DOUGH or DOUGH
RAISIN.
Note: For PIZZA DOUGH, press select until the
arrow points at it. You do not have to press
Dough will flash.
SELECT.
START
Press Start pad.
STOP
DOUGH will stop flashing.
REST begins. After rest, the process to make the dough The resting settles the
will begin. temperature of the bread pan
The remaining time is displayed in hours and minutes. and ingredients.
9 The beeper will sound eight times and the indicating light will flash
when the dough is completed. Press STOP pad when the beeper
stops. Remove the bread pan. Close the lid. Unplug after use.
START The display will go out when the beeper stops,

but the indicating light will flash until the STOP
STOP pad is pressed.
10 Shape and give dough final rising before baking in a conventional

oven as per the recipes given.
11 When baking is completed, remove from the oven, using your

oven gloves and cool on a wire rack.
The timer cannot be used
for this option.
Using the bake only program

Steps Notes
1 Prepare cake in a separate mixing

bowl.
Follow instructions in the
Cookbook for details.
2 Place the mixture carefully into the

lined bread pan.
(The kneading blade must be
removed.)
Ensure that the bread pan is
lined with baking parchment
so the cake mixture does not
touch the sides.
3 MENU
Press select to choose BAKE ONLY.
— 11 —
Steps Notes
4 TIMER
Press TIMER to set the required time.
(Between 30 to 90 minutes.)
The Timer cannot be used to delay the
start of baking.
Time indication starts from 30
minutes and moves up to
1 hour 30 minutes in 1 minute
increment.
5 START
STOP
Press START / STOP.
6 Note: Upon completion of baking, you may check the consistency

of the baked product by piercing the centre with a skewer.
If the baking is still insufficient, you may additionally bake by
repeating above steps 3 & 4, after START/STOP has been
When checking with a skewer,
take utmost care not to burn
yourself as the oven cavity will
pressed. The additional baking time may be set as long as be extremely hot.
the accumulated baking time does not exceed 90 minutes.
How to clean
Before cleaning the unit, unplug and allow the unit to cool.
Yeast dispenser opening Body and Lid

Body and lid should be wiped clean with a damp cloth.
Lid Use only mild liquid detergent. For baked-on materials, use
a non scratch scourer and detergent on the interior.
Do not use cleansers, steel wool pads, or other abrasive
materials.
Temperature
sensor Do not use benzine, thinner, alcohol, etc.
Temperature sensor
Wipe gently and avoid deforming the temperature sensor.
Yeast dispenser Yeast dispenser
Wipe clean with a dry cloth. If a damp cloth is used, the
dispenser must be dry completely before reuse.
Body
Bread pan and kneading blade

If the kneading blade cannot be easily removed from the pan by
twisting the mounting shaft, pour lukewarm water into the cooled
pan and allow to soak for 5—10 minutes. Remove the blade.
Always remove the blade and wash the pan with mild, liquid
detergent after each use.
DO NOT SUBMERGE THE PAN IN WATER.
Do not use other abrasive materials or the pan may be
scratched.
Kneader mounting shaft
These parts are not dishwasher safe.
Measuring cup and spoon
Rinse and wipe dry.
1. Be sure that the unit and the bread pan have dried completely before storing.
2. On the interior of the body some discolouration may occur with use.
- 12 -
Slicing and storing the bread
Cool the bread on a wire rack before slicing or storing.
Slicing homemade bread Storing homemade bread

Homemade bread can be cut with a bread knife. After cooling the bread completely at room
temperature, wrap it in a foil or a plastic bag
to preserve freshness.
To enjoy the taste of freshly baked homemade
bread, try to consume your bread as soon as
possible.
For longer storage, wrap well and store in the

Place the loaf on its side and cut with a sawing freezer.
motion. It is better to slice the loaf before freezing.
Leakage of bread ingredients from the bread pan

With extended use, a small quantity of ingredients may leak out from the outlet of the bread pan. This is
normal. The bread pan is designed so that the ingredients in the kneader mounting shaft unit may be
discharged to prevent rotation stoppage.
When the kneader mounting shaft does not rotate, it is necessary to replace the kneader mounting shaft unit
with a new one.
Consult with your authorised Panasonic Service Centre for servicing or for purchase of replacement parts.
Kneader mounting shaft
Outlet
Kneader mounting shaft unit

(Part No. ADA 29A115)
Specifications
Power supply 120V AC 60 Hz
Power consumed 550 W
Capacity max. 21 3/4 oz./620N of bread flour
min. 14 3/4 oz./400N of bread flour
Timer Digital timer (up to 13 hours)
Protective device Self-resetting motor protector
Dimensions (H X W X D) approx. 14 X 131/3 X 9
Weight approx. 15 lbs.
Accessories Measuring cup, measuring spoon
- 13 -
Display indications for abnormal conditions
Condition Reason/Cause How to reset/restart
TEMP TEMP The unit is hot (above 40ßC/105ßF). Leave the unit as it is.
appears This may occur during repetitive use.
on You must allow the unit to cool down When the unit has cooled to below 105ßF/40ßC,
display. before reusing. TEMP will disappear from the display window
and the red indicating light will go out.
This indicates that the unit is now ready to use.
ALERT There has been a 10-minute or If the interruption in the power supply is
is on less power cut. (The power plug momentary, the operation will not be affected.
display. has been inadvertently pulled out or
the breaker has activated.) If the power is restored within 10 minutes, the
ALERT Or there has been a slight change in bread maker will operate again. However, the
the power supplied to the machine. bread may not turn out well.
There has been more than 10 Remove the dough and start again using all
is on minutes of power loss due to power new ingredients.
display. failure, unplugging of the power cord,
or a malfunctioning of household
fuse or breaker.
Not baked at all, although Motor protection device has activated. Check to see if the kneader mounting shaft can
the operation appears to This only happens when the unit is rotate.
have proceeded. overloaded and an excessive force
is applied to the motor. Yes No
After about 30 minutes, the motor
Make sure you did not use Service will
automatically starts running again.
too much or too hard/heavy be required.
ingredients, then start again
using all new ingredients.
Motor protection device

If the unit is overloaded and an excessive force is applied to the motor, the protection device will
stop the motor. After approximately 30 minutes, the motor will automatically start running again. It is
recommended to restart with fresh ingredients.
If the kneading blade is restricted by hard dough, take out the dough. The
Remedy 1 unit will restart 30 minutes later.
Check to see if the kneader mounting shaft of the bread pan can rotate.
Remedy 2 If it can rotate, restart the bread maker after 30 minutes. If it cannot rotate,
service will be required.
- 14 -
Before calling for service
BAKING RESULTS: Neither the Smoke Sides of Bread
indicating emitted bread rises
light nor from steam collapse too
the display vent. and bottom much.
light up. Burning is damp.
smell.
Please check the following:

Unplugged.
OPERATIONAL ERRORS
Ingredient spilled on heater element.
Power interruption (display 0:00 ).
Start/Stop pad was pressed after starting.
Top lid was open during operation.

Selection was wrong (DOUGH option was chosen).
Bread left in bread pan too long after baking.
Bread sliced just after baking (Steam was not
allowed to escape).
Water added after kneading flour.
Kneading blade not installed properly in pan.
Not enough
MEASUREMENT ERRORS
Flour
Too much
Not enough
Yeast Too much

INGREDIENT PROBLEMS
No yeast
Not enough
Water
Too much
No sweetening agents
Ingredients used other than prescribed.
Old flour used.

Flour
Wrong type of flour used.
Yeast not placed in pan first, or liquids
touched yeast before kneading.
Yeast Old yeast used.
Wrong type of yeast used.
- 15 -
Unleavened or not leavened enough
Collapsed Bread Not baked. Slices
after doesn’t unevenly
Top of Under- Browned and Sides
over-rising. rise and is
bread browned floured sides, brown but
enough. sticky.
floured. and sticky. center sticky flour coated
and raw. bottom.
- 16 -
Ingredients
Since the bread program on your Automatic is
completely computerised, the success of your loaf depends on the quantity
and quality of the ingredients
Flour: Rye flour contains some proteins but these do not

Wheat flour provides the bulk and form sufficient gluten. Therefore, bread baked with
structure of bread. Flour is classified rye flour will be dense and heavy. When a recipe in
into two types, strong flours which are this book calls for rye flour, do not use more than the
milled from hard wheat and weak stated quantity, as it could overload the motor.
flours which are milled from soft Other flour: Products milled from other grains are
wheat. The difference in the two types occasionally used in bread. i.e. corn meal, rice, millet,
of wheat is the content of proteins that form gluten soy, oat, buckwheat and barley flours. These do not
( gluten is the important constituent of bread which contain protein that form sufficient gluten and
provides its structure and its stretchy, chewy texture. therefore they should not be substituted for bread
Gas which is released during fermentation is trapped flour in the recipes. For gluten free bread making
within the elastic network of gluten, thus making the see page 6. Do not add more than the stated amount
dough rise. Gluten development mostly takes place in the following recipes, otherwise a good result will
during dough kneading). not be achieved.
Strong flours contain a high content of protein
necessary for the development of gluten. Always use
strong flour - labelled as suitable for bread making
when using the recipes in this book. Sugars:
Weak flour such as cake flour and pastry flour, are Sugars or sweetening agents
less in protein content and are suitable for products have the following purposes in
bread making:
which have a light, crumbly texture and do not require
They add sweetness and flavour.
much gluten development. They add softness and fineness to
All purpose flour is used for many purposes, as the the texture.
name suggests, in home baking. It is slightly weaker They give crust colour.
than bread flour. In our recipes, it is blended with the They contribute to keeping
qualities by retaining moisture.
bread flour and not used alone.
They provide food for yeast.
Self rising flour is a white flour to which baking Besides granulated sugar or caster sugar, brown
powder and sometimes salt have been added. sugar, honey and molasses can be substituted in the
recipes. Recipes including fruit generally require less
Weak flours, all purpose flour and self-rising flour may added sugar due to the high sugar content of the fruit.
not be substituted for bread flour in the included recipes.
Whole wheat flour is made by grinding the entire
wheat kernel, including the bran and germ. 100% Fats:
whole wheat bread or breads containing a high
The major purpose of fats in bread
percentage of whole wheat flour will be lower in
baking are:
height and heavier in texture than bread baked with They tenderize the bread.
a high percentage of bread flour. This is because the They add flavour and richness.
gluten strands are cut by the edges of bran flakes They contribute to keeping qualities
and the germ, rich in minerals, inhibits fermentation. by retaining moisture.
Any fat can be used, however, we
recommend butter for the best flavour
and texture.
17
Ingredients
Milk and milk products: Yeast:

Their main purposes are: Yeast is a living organism, a
They enhance flavour. microscopic plant which works as
They increase the nutritional value a leavening agent in bread baking.
of bread. It acts on sugars and changes them
Milk solids include protein, lactose into carbon dioxide gas and alcohol.
(milk sugar), and minerals. This gas production causes the leavening or the rise
Most recipes call for the use of milk powder. of yeast dough.
NEVER use fresh milk on the overnight programme. The alcohol evaporates during baking.
Otherwise it may sour during the rest time, spoiling
the final flavour. Yeast is available in two forms: fresh and dry. Dry
yeast is available in two types; the type that requires
preliminary fermentation and the type that is used dry
and may be mixed with other ingredients.
Salt: For , use the latter type. Do not use
fresh yeast or dry yeast that requires preliminary
Salt has the following functions in fermentation. Always use yeast marked active dry ,
bread baking. instant or breadmachine yeast on the packet. Do
It strengthens gluten structure and not dissolve yeast in water before use. It is placed dry
makes it more stretchable. in the bread pan first, before all other ingredients.
It inhibits yeast growth.
It enhances the flavour. As there is an optimum temperature for yeast to
Therefore, too much salt will inhibit fermentation activate, your incorporates a heat
whereas too little will result in weak gluten structure. sensor to keep the dough at the correct temperature
Both will result in a bread with low volume and poor during the rising process.
texture. Use ordinary table salt. DO NOT USE We use the minimum quantity of yeast required in
coarsely GROUND SALT. our recipes to avoid spoiling the flavour of the finished
loaf.
Yeast must be stored in the refrigerator for short term
storage.
Liquid: For longer storage, keep in the freezer.
Cold tap water should be used. Its reactions to temperature are as follows:
(For BAKE RAPID, lukewarm water ...............................Inactive (Storage temperature)
should be used, especially during the ..................Slow action
very cold winter months.) ..................Best growth (Fermentation
Cold fresh milk can be substituted to and proofing temperatures for
improve the keeping quality and bread growth)
nutritional value of the loaf, which will have a softer .................Yeast is killed
browner crust.
Chemical leaveners
NEVER use fresh milk on the overnight program.
Chemical leaveners are those that release gases
Always measure the liquid stated in the recipe
produced by chemical reactions. Chemical leaveners
carefully, using the measuring cup provided.
used in this book are baking soda (sodium bicarbonate)
TOO MUCH LIQUID will cause the dough to
and baking powder.
collapse, giving a poor appearance.
18
Other ingredients used for flavored loaves
Egg: Vitamin C (Ascorbic Acid):

These are sometimes added to Ascorbic acid is a bread improver
nutritionally enrich the dough, they i.e. it helps improve the volume of
also improve the keeping properties the loaf. This is now incorporated
and colour of the baked product. into the Fast Action Easy Bake
Medium sized eggs are used. yeast and does not have to be
added as a separate ingredient,
Fruits: although we recommend adding 1/4 tsp Vitamin C
Dried fruits are used in some of the powder to certain whole wheat loaves to improve
following recipes. Total weight of the rise.
dried fruits used should not exceed
recommendations in the recipes. Nuts:
When using fresh fruit, use only as Nuts may be used, but chop them
directed in the following recipes, as finely. Use no more than the recipe
the water content of the fruit will recommends.
affect the loaf volume. The height of bread when nuts are
used, may be low because the
Bran: chopped nuts will cut the gluten structure.
Approximately 4—5 tbsp can be added to When adding nuts as well as dried fruit, their total
boost the fibre content. (Do not use more weight should not exceed that recommended in the
than this recommended amount as it will recipes. Remember to chop them finely as these
affect the volume of the loaf). interfere with mixing.
Bran cereals may be used in more
quantities. Refer to recipes. Spices:
Spices are used to add
Wheat germ: flavour to the bread. Only
Approx 60 ml (4 tbsp) can be added small amounts (1 teaspoon
to give a nuttier flavour. to 2 teaspoon) are required.
Seeds:
Herbs: These may be added to give flavour and texture to
Herbs are used to add flavour to the bread. the bread. Be careful if using larger seeds, that are
These can be used fresh or dried. If using dried particularly hard, as they could scratch the non-stick
herbs only small amounts (1—2 tsp) are required. coating.
For fresh herbs follow the guidelines in the recipes.
Tips for baking whole wheat and multigrain breads

The result of breads, such as whole wheat breads and multigrain breads, are affected greatly by the
quality of ingredients, especially the flour. The flour quality is affected by the keeping methods, the
temperature, humidity, etc. Another important factor about the flour is that its quality also differs from year
to year, season to season due to the quality of the wheat crop affected by the weather.
Sometimes due to bad weather conditions, the crop may not grow with as much gluten forming
properties as it would require to produce flour for making excellent breads.
When the quality of flour is poor, the bread may not rise, or collapse after rising due to weak gluten.
In such cases, take the following measures to obtain better results.
1. At least 1/8 of the flour (about 7 oz.) should be white bread flour, rather than whole wheat flour.
and/or 2. Reduce 1/8 cup to 1/4 cup of water from the regular amount.
If above still does/do not solve problems,
3. Reduce the amount of dry yeast to 1 teaspoon.
The loaf produced by above methods may be low or small.
19
Differences in baking results
Baking results differ according to several factors including the environmental conditions, electricity fluctuation,
choice of ingredients and their brands, measurement and quality. To avoid poor baking results, the following
should be remembered:
¥Bake at optimum temperature.
Temperature is one of the most important factors in bread baking. Although the is designed
to sense the temperature and automatically control the heating system during the entire process of baking,
it should be remembered that fair results may be obtained only if the room temperature is 41¡F to 86¡F.
For optimum results, bake in a room between 68¡F to 77¡F.
Temperature of ingredients will also affect the bread result. Although it is best to have all the ingredients
the same temperature as the room temperature (that is, within the optimum temperature range), the
temperature of ingredients are often very difficult to control. The temperature of water is the easiest to
adjust. When using BAKE RAPID mode and the room temperature is very cold, between 41¡F—50¡F,
adjust water to approximately 68¡F.
Other environmental factors such as humidity and altitude may affect the bread result. In normal room
humidity, the effect may be slightly seen in the color and the luster of the crust. Experimentation will be
necessary regarding the correct amount of yeast to be used at different altitudes.
¥Measure the ingredients accurately.
Accurate measurement is essential in achieving good baking results. Weighing the ingredients would be
more accurate than measuring them in cups. This is why in this book s recipes, many ingredients are given
in weight as well as in cup/spoon measurements.
The only ingredients that may be appropriate in measuring by volume, that is, by cups and spoons, are
liquids and very small quantities of dry ingredients, such as the yeast and spices. These are difficult to
weigh by a kitchen scale. Even in such instances, measure the amount accurately by scooping the
ingredient in the measuring cup or the spoon of the desired size until the measure is more than full.
Level the top with the straight edge of a metal spatula to remove the excess. Do not tap the bottom of the
cup or spoon on the table to hold another scoop.
Correct way to use 1 2

a measuring cup.
(Use provided measuring cup.)
Scoop the ingredient until Level the top with the straight edge of
the cup is more than full. a metal spatula to remove the excess.
¥Always use fresh ingredients.

Check the date on the package before purchasing and use the ingredients before they become outdated.
After opening the package, store in the refrigerator. Yeast should always be kept in the refrigerator
regardless of whether or not its package is opened. Flour should be kept in a cool, dry place (below 68¡F).
If such a place is not available, store it in the refrigerator.
Yeast is one of the ingredients whereby you cannot determine its freshness through visual inspection.
A quick way to check its life is to pour a teaspoon of yeast in a 1/4 cup of warm water of 105¡F to 115¡F
with a teaspoon of sugar. Set aside for a few minutes. The yeast is dead or is not activating if foam does
not cover the surface of water as the result of fermentation.
In such cases, do not use the yeast packed in the same package, but open a fresh one.
¥Use the prescribed ingredients.
Ingredients other than those specified in the recipe should not be used.
For further information on the ingredients read P.17 to P.19.
¥Electrical fluctuations
Electrical fluctuations will affect the height, the texture and the color of bread.
It is recommended that the unit is used where the electricity supply is constant.
20
BAKE & BAKE RAPID mode
Basic For BAKE RAPID mode, add extra 1 tsp of dry yeast.
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
< Note for measuring flour >
The amounts shown in ( ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
Basic White Bread
XL L M
C/TBSP/tsp oz./fl.oz. C/TBSP/tsp oz./fl.oz. C/TBSP/tsp oz./fl.oz.
Bread flour (47/16 C) 213/4 oz. (311/16 C) 181/4 oz. (3 C) 143/4 oz.
Salt 2 tsp 2 tsp 11/2 tsp
Dry milk 2 TBSP 2 TBSP 11/2 TBSP
Butter 21/2 TBSP 2 TBSP 11/2 TBSP
Sugar 2 TBSP 13/4 TBSP 11/2 TBSP
Water 13/4 C 14 fl.oz. 11/2 C 121/4 fl.oz. 11/4 C 10 fl.oz.
Dry yeast 11/2 tsp 11/4 tsp 1 tsp
( ) : measurements not as precise as weight measurements.
Carrot Splce Bread
XL L M
Carrots, grated 1/4 C 21/2 TBSP 2 TBSP
Allspice 4 tsp 1TBSP 2 tsp
Honey 2 TBSP 2TBSP 11/2 TBSP
Water 11/2 C 121/4 fl.oz. 17/16 C 111/4 fl.oz. 11/8 C 9 fl.oz.
Cranberry Bread
XL L M
Cranberry juice 3/4 C 6 fl.oz. 5/8 C 5 fl.oz. 1/2 C 4 fl.oz.
Water 1C 8 fl.oz. 15/16 C 71/4 fl.oz. 3/4 C 6 fl.oz.
Egg Bread
XL L M
Egg 2 2 1
Milk with the egg* 13/4 C 14 fl.oz. 11/2 C 121/4 fl.oz. 11/4 C 10 fl.oz.
*Place the egg (s) inthe measuring cup, then add milk. ( ) : measurements not as precise as weight measurements.
Herb Bread
XL L M
Dry parseley 1/4 C 3 TBSP 2 TBSP
Caraway seeds 3 TBSP 2 TBSP 1 TBSP
Dill seeds 3 TBSP 2 TBSP 1 TBSP
- 21 -
For BAKE RAPID mode, add extra 1 tsp of dry yeast.
Basic
Milk Bread
XL L M
Dry milk 2 TBSP 2 TBSP 1
1 /2 TBSP
Milk 113/16 C 141/2 fl.oz. 11/2 C 121/4 fl.oz. 11/4 C 10 fl.oz.
Pepperoni & Cheese Bread ( ) : measurements not as precise as weight measurements.

XL L M
Pepperoni, finely chopped 4 oz. 3 oz. 2 oz.
Provolone cheese, chopped 3/8 C 1/4 C 1/8 C
Parmesan cheese, grated 3/16 C 1/8 C 1/16 C
Garlic powder 1/2 tsp 1/2 tsp 1/4tsp

Onion powder 1/2 tsp 1/2 tsp 1/4tsp
Oregano 1/4 tsp 1/4 tsp 1/4tsp
Olive oil 1 TBSP 2 tsp 1 tsp
Water 15/8 C 13 fl.oz. 17/16 C 111/2 fl.oz. 3
1 /16 C 91/2 fl.oz.
Rye Bread with Onions and Caraway ( ) : measurements not as precise as weight measurements.
XL L M
Rye flour 1/4 C 3/16 C 1/8 C

Onions, chopped 3/8 C 1/4 C 1/8 C
Caraway seeds 11/2 TBSP 1 TBSP 2 tsp

Water 11/2 C 121/4 fl.oz. 13/8 C 11 fl.oz. 13/16 C 91/2 fl.oz.
Spicy Cheese
XL L M
Dry milk 2 TBSP 2 TBSP 1
1 /2 TBSP
Sugar 2 TBSP 3
1 /4 TBSP 11/2 TBSP
Dry mustard 2 tsp 11/2 tsp 1 tsp
Black pepper 1/2 tsp 1/2 tsp 1/4 tsp
Butter 1
2 /2 TBSP 2 TBSP 1
1 /2 TBSP
Cheddar cheese, shredded 3/8 C 1/4 C 3/16 C
Worcester sauce 2 TBSP 11/2 TBSP 1 TBSP

Water 17/8 C 15 fl.oz. 19/16 C 121/2 fl.oz. 15/16 C 101/2 fl.oz.
Zucchini
XL L M
Cinnamon 2 tsp 11/2 tsp 1 tsp
Cloves, Powdered 1 tsp 1/2 tsp 1/4 tsp
Butter 1
2 /2 TBSP 2 TBSP 1
1 /2 TBSP
Walnuts, finely chopped 5/16 C 1/4 C 3/16 C
Zucchini, grated 5/16 C 1/4 C 3/16 C
Water 11/2 C 12 fl.oz. 15/16 C 101/2 fl.oz. 11/16 C 83/4 fl.oz.

— 22 —
Select BAKE RAISIN mode
Basic Raisin C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Ingredients in italics should be added at the beep.
Basic Raisin
XL L M
Raisins 4.4 oz. 31/2 oz. 3 oz.
*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off
after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.
Fruit Nut Bran

XL L M
Bran flakes 1/4 C 1/4 C 1/8 C
Sliced almonds 3/8 C 5/16 C 1/4 C

Dried fruit bits 31/2 oz. 3 oz. 2 oz.
Select BAKE SANDWICH mode

Basic Sandwich C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
These loaves are all one size. Size selection cannot be made.
Basic Sandwich Walnut Cinnamon

C/TBSP/tsp oz./fl.oz. C/TBSP/tsp oz./fl.oz.
Bread flour (3 C) 143/4 oz. Bread flour (3 C) 143/4 oz.
Salt 11/2 tsp Salt 11/2 tsp
Dry milk 11/2 TBSP Dry milk 11/2 TBSP
Butter 11/2 TBSP Butter 11/2 TBSP
Sugar 11/2 TBSP Brown sugar 11/2 TBSP
Water 11/4 C 10 fl.oz. Cinnamon 1 tsp
Dry yeast 1 tsp Walnuts 3/16 C
( ) : measurements not as precise as weight measurements. Water 11/4 C 10 fl.oz.

Dry yeast 1 tsp
- 23 -
For BAKERAPID mode, add extra 1 tsp of dry yeast
Whole Wheat
100% Whole Wheat
XL L M
Whole wheat flour (45/16 C) 213/16 oz. (311/16 C) 181/4 oz. (3 C) 143/4 oz.
Molasses 2 TBSP 13/4 TBSP 11/2 TBSP
Honey Walnut
XL L M
Walnuts, finely chopped 1/2 C 13/4 3/8 C 11/2 oz. 1/4 C 11/4 oz.
Honey 2 TBSP 13/4 TBSP 11/2 TBSP
Nut Bran
XL L M
Whole wheat flour (21/8 C) 101/2 oz. (17/8 C) 91/8 oz. (11/2 C) 73/8 oz.
Bread flour (21/8 C) 101/2 oz. (17/8 C) 91/8 oz. (11/2 C) 73/8 oz.
Almond slices 1/2 C 3/8 C 1/4 C
Bran flakes 1/2 C 3/8 C 1/4 C
Honey 2 TBSP 13/4 TBSP 11/2 TBSP

Peanut Sesame
XL L M
Whole wheat flour (21/8 C) 101/2 oz. (17/8 C) 91/8 oz. (11/2 C) 73/8 oz.
Bread flour (21/8 C) 101/2 oz. (17/8 C) 91/8 oz. (11/2 C) 73/8 oz.
Peanut butter 1/4 C 21/4 oz. 3/16 C 2 oz. 1/8 C 11/2 oz.
Brown sugar 2 TBSP 11/2 TBSP 1 TBSP
Sesame seeds 3/8 C 1/4 C 11/8 C
Water 113/16 C 141/2 fl.oz. 19/16 C 1211/2 fl.oz. 11/4 C 10 fl.oz.
Whole Wheat Yogurt
XL L M
Sesame seeds 3/8 C 1/4 C 1/8 C
Yogurt (plain) 1C 3/4 C 1/2 C
Water 15/16 C 71/2 fl.oz. 7/8 C 7 fl.oz. 13/16 C 61/2 fl.oz.

— 24 —
Select BAKE RAISIN mode
Whole Wheat Raisin Ingredients in italics should be added at the beep.
Whole Wheat Raisin
XL L M
Whole wheat flour (41/4 C) 21 oz. (311/16 C) 181/4 oz. (3 C) 143/4 oz.
Molasses 2 TBSP 13/4 TBSP 11/2 TBSP
Water 17/8 C 15 fl.oz. 15/8 C 13 fl.oz. 15/16 C 103/4 fl.oz.
*If you find that the raisins do not get mixed into the dough but remain burnt on the surface of the loaf, which then come off
after being baked, increase 1—2 tablespoons of water to make the dough softer the next time.
Apple Raisin
XL L M
Basic flour (21/8 C) 101/2 oz. (113/16 C) 9 oz. (11/2 C) 71/3 oz.
Whole wheat flour (21/8 C) 101/2 oz. (113/16 C) 9 oz. (11/2 C) 71/3 oz.
Sugar 11/2 TBSP 1 TBSP 2 tsp
Cinammon 2 tsp 11/2 tsp 1 tsp
Apple, grated 1/2 C 33/4 oz. 3/8 C 3 oz. 1/4 C 13/4 oz.
Water 13/8 C 11 fl.oz. 11/4 C 10 fl.oz. 11/16 C 81/2 fl.oz.
Orange Anise
XL L M
Basic flour (21/8 C) 101/2 oz. (113/16 C) 9 oz. (11/2 C) 71/3 oz.
Whole wheat flour (21/8 C) 101/2 oz. (113/16 C) 9 oz. (11/2 C) 71/3 oz.
Anise 3 tsp 2 tsp 1 tsp
Orange juice 3/4 C 6 fl.oz 5/8 C 5 fl.oz 1/2 C 4 fl.oz
Water 1C 8 fl.oz 15/16 C 71/4 fl.oz 3/4 C 6 fl.oz
Orange zest, chopped 3/8 C 1/4 C 2 TBSP
Select BAKE SANDWICH mode

Whole Wheat Sandwich C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Whole Wheat Sandwich Whole Wheat Herb
Whole wheat flour (3 C) 143/4 oz. Whole wheat flour (3 C) 143/4 oz.
Salt 11/2 tsp Salt 11/2 tsp
Dry milk 11/2 TBSP Dry milk 11/2 TBSP
Molasses 11/2 TBSP Brown sugar 11/2 TBSP
Water 11/4 C 10 fl.oz. Basil flakes 1 TBSP
Dry yeast 11/4 tsp Parsley flakes 1 TBSP
( ) : measurements not as precise as weight measurements. Garlic powder 11/2 tsp
Water 11/4 C 10 fl.oz.
Dry yeast 11/4 tsp
- 25 -
Select BAKE mode
Multigrain
Anadama Cracked Wheat Sunflower

Whole wheat flour (33/4 C) 182/3 oz. Whole wheat flour (33/4 C) 182/3 oz.
Salt 2 tsp Salt 2 tsp
Dry milk 2 TBSP Dry milk 2 TBSP
Cornmeal 1/4 C Brown sugar 2 TBSP
Molasses 2 TBSP Cracked wheat cereal 1/4 C
Water 131/2 fl.oz. Unsalted sunflower seeds 1/4 C
Dry yeast 11/2 tsp Honey 2 TBSP

( ) : measurements not as precise as weight measurements. Water 131/2 fl.oz.
Dry yeast 11/2 tsp
Ancient Multigrain
Salt 2 tsp Bread flour (2 C) 10 oz.
Dry milk 2 TBSP Soy flour 2 TBSP
Butter 21/2 TBSP Cornmeal 2 TBSP
Brown sugar 3 TBSP Cracked wheat cereal 2 TBSP
Amaranth grains 2 TBSP Oatmeal 1 TBSP
Quinoa grains 2 TBSP Flax seeds 1 TBSP
Water 131/2 fl.oz. Salt 2 tsp
Dry yeast 11/2 tsp Dry milk 2 TBSP
Butter 21/2 TBSP
Molasses 2 TBSP
Water 131/2 fl.oz.
Dry yeast 11/2 tsp
Bran & Sesame Seven Grain

Salt 2 tsp Salt 2 tsp
Dry milk 2 TBSP Dry milk 2 TBSP
Brown sugar 2 TBSP 7—grain cereal 3/8 C
Sesame seeds 1/4 C Molasses 2 TBSP

Wheat bran cereal 1/4 C 1/2 oz. Water 131/2 fl.oz.
Water 131/2 fl.oz. Dry yeast 11/2 tsp
Dry yeast 11/2 tsp ( ) : measurements not as precise as weight measurements.
— 26 —
French
Select BAKE mode Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
This loaf is one size. Size selection cannot be made. This loaf is one size. Size selection cannot be made.
< Note for measuring flour > < Note for measuring flour >
The amounts shown in ( ) are not as precise as The amounts shown in ( ) are not as precise as
weight measurements. weight measurements.
For better results, please use weight measurements. For better results, please use weight measurements.
(1 cup = 4.92 oz.) (1 cup = 4.92 oz.)
French Bread Baguette (French sticks) (Yield 2)

Bread flour (3 C) 143/4 oz. Bread flour (3 C) 143/4 oz.
Salt 11/2 tsp sugar 1 TBSP
Butter 1 TBSP Salt 11/2 tsp
Water 101/2 fl.oz. Dry milk 1 TBSP
Dry yeast 1 tsp Butter 2 TBSP
Water 83/4 fl.oz.
Dry yeast 11/2 tsp
Poppy seeds, 3 TBSP

optional
Make the dough according to instructions on

1P.7—9.
Divide the dough into 2 equal portions. Roll
2 each portion into a ball.
Place the dough in a greased bowl. Cover.

3 Rest for about 20 minutes. (Place in the
refrigerator during the summer time.)
Roll each ball into a rectangle, using a rolling

4 pin.
Starting at one short edge, roll the dough up
5 tightly into a thin log, pinching the edges to
seal. Taper and round ends.
6 onPlace on a greased baking pan. Spray water

top. Proof at 90¡F for 60 minutes or until
nearly doubled.
Brush with water. With a sharp knife, make 3

7 oracross 14
4 diagonal cuts about / inch deep
top of the logs.
8 Sprinkle with poppy seeds if desired.

Bake in 375¡F oven for 25 to 30 minutes or
9 until golden brown.
If your oven allows for steaming, bake with
steam for first 10 minutes.
- 27 -
Select DOUGH mode
Basic
Dinner Rolls (Yield 18)

Starting with
16 oz. (31/4 C)
1/4 C
bread flour
sugar 5 the wider end,
roll up the wedge
11/2 tsp salt
3 TBSP dry milk loosely towards the
3 TBSP butter or margarine narrower end.
71/2 fl.oz. (15/16 C) water
11/2 tsp dry yeast
1 egg, beaten
for brushing on top
3/4 TBSP poppy seeds, optional for
Place seam
3/4 TBSP
sprinkling on top
sesame seeds, optional 6 side down on a
greased baking
for sprinkling on top
pan.
Variation: Whole Wheat Dinner Rolls
Replace 11/2 cups bread flour with whole
wheat flour.

1 P.7—9. Spray water on
2 Divide the
dough into 18
7 top. Proof at
90¡F for 30 to 50
equal portions. Roll minutes or until
each portion into a nearly doubled.
ball. Cover with a
plastic wrap and
rest for 20 minutes.
Brush rolls with

3 Roll one end of
the ball on a
8 beaten egg,
sprinkle with poppy
lightly floured
seeds or sesame
surface to make a
seeds if desired.
cone.
Roll each cone Bake in 350¡F

4 into a wedge
shape,
9 oven for 10 to
15 minutes or until
approximately 1/4 golden brown.
inch thick, using a
rolling pin.
— 28 —
Basic Select DOUGH mode
Croissants (Yield 18)

Fold the
16 oz. (31/4 C)
2 TBSP
bread flour
sugar
6 remaining third
on top. Seal edges.
3 TBSP dry milk Rest the dough in
11/2 tsp salt the refrigerator for
8 fl.oz. (1 C) water 20 to 30 minutes.
2 TBSP butter or margarine
2 tsp dry yeast Place the dough at
7 oz. butter or margarine,
chilled for folding in the
7 right angles to the
previous position in
dough #5. Roll out into
1 egg, beaten for brushing 12 inch square. Fold
on top into thirds. Wrap and
place into refrigerator
( ) : measurements not as precise as weight measurements. for 20 to 30 minutes.
Fold and roll twice
1 onMakeP.7—9.
the dough according to instructions
more. Wrap and chill
after each rolling. After
Place the dough in a greased bowl. Cover. the final folding, chill
2 Rest the dough in the refrigerator for 30
minutes.
several hours or
overnight.
Cut dough
3 Roll 7 oz. of
chilled butter 8 crosswise into
thirds. Cut each
between two
sheets of waxed third in thirds. Cut
paper into a 10X 7 each third
inch rectangle. diagonally to form
Place back in the two triangles.
refrigerator. Chill at
Roll up each
least 1 hour.
9 triangle loosely,
starting from the
Roll out the side opposite the
4 dough on a
lightly floured
point. Curve ends.
surface into a
12 inch square.
Place seam
10 side down on
a greased baking
Place the rolled pan. Spray water
5 out butter over
two-thirds of the
on top. Proof at
90¡F for 30 to 50
dough. minutes or until
Fold the third nearly doubled.
without butter over
the center third.
11 forBrush10 towith15beaten egg. Bake in 375¡F oven

minutes or until golden brown.
- 29 -
Select DOUGH mode
Basic
Variation: Danish Pastries (Yield 8) Brioche (Yield 12)

103/4 oz. (23/16 C) bread flour 16 oz. (31/4 C) bread flour
51/4 oz. (11/8 C) cake flour 2 TBSP sugar
3 TBSP dry milk 11/2 TBSP dry milk
1 tsp salt 11/2 tsp salt
2 oz. butter or margarine 3 fl.oz. (3/8 C) water
6 fl.oz. (3/4 C) water 3 oz. (1/2 C) butter or margarine
2 tsp dry yeast 4 eggs
7 oz. butter or margarine for 21/2 tsp dry yeast
folding in the dough
1 egg, beaten for brushing on top 1 egg, beaten for brushing
Fillings on top
1/2 3/4 C apricot jam or marmalade
1/4 1/3 C canned fruit filling or preserves 12 brioche or cake cups
1/2 3/4 C nut streusel
1/2 3/4 C ( ) : measurements not as precise as weight measurements.
cheese filling
( ) : measurements not as precise as weight measurements. 1P.7—9.
Follow steps 1 to 6 on P.29. Follow step 7, but
1 repeat the process of folding into thirds and
placing in tne refrigerator four times, instead of three. 2 Place the dough in a greased bowl. Cover.
Rest the dough in the refrigerator for 30
Finally, wrap and chill for several hours or overnight. minutes.
Divide the dough into 12 equal portions. Roll

2 Roll out the
dough into 3 each portion into a ball. Cover with a plastic
wrap and rest for 20 minutes.
14X17 inches.
Cut into 8 squares.
Using the edge
Roll each out into
about 7 inch square. 4 of the hand,
pinch off about
Place the filling of one-fourth of the
3 your choice in the
center of each square.
dough without
detaching it. Roll
Brush the four corners the dough on the Use the edge of the
lightly with water to bench so that both hand and roll.
help them seal when parts are round.
pressed together.
Place the dough
Fold two 5 in the tin large-
4 opposite
corners over the
end first.
With fingertips, press
center. the small ball around
Press down firmly its circumference into
to seal together. the large one.
Place tins on
5 Fold the other two
corners over the 6 baking pan. Spray
water on top. Proof at
center and press all
four corners tightly 90¡F for 30 to 50
together. minutes or until the
larger ball rises
above the tin.
6 onPlacetop.on greased baking pan. Spray water Brush with beaten egg.
Proof, brush with beaten egg and bake as
7 croissants. 7 Bake in 350¡F oven for 10 to 15 minutes or
until golden brown.
— 30 —
Pizza Dough C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Pizza (Use pizza program) Focaccia (Use pizza program)

Ingredients: Makes 6 small or 2 large Ingredients: Makes 1 large
1 tsp dry yeast 2 tsp dry yeast
16 3/4 oz. (33/8 C) bread flour 16 3/4 oz. (33/8 C) bread flour
1 TBSP milk powder 2 TBSP milk powder
13/4 TBSP sugar 2 TBSP sugar
1 tsp salt 2 tsp salt
1 TBSP butter 2 TBSP olive oil
113/4 fl.oz. water 111/8 fl.oz. water
1 tsp bread improver, optional
2/3cup tomato paste, for brushing on top
3 cups Mozzarella cheese, for sprinkling on top Topping:
1/4 C olive oil
( ) : measurements not as precise as weight measurements. 1 TBSP fine sea salt
Press MENU until arrow points at pizza . 2 tsp dried oregano
1 Press Start/Stop. 2 tsp dried basil
(1 cup bread flour, extra for kneading)
2 itKnead dough on a lightly floured surface until

becomes elastic and springs back when
touched.
Press MENU until arrow points at pizza .

1 Press Start/Stop.
3 inDivide into 6 balls or 2 large balls, and place

warm area for 10 minutes.
2 itKnead dough on a lightly floured surface until
becomes elastic and springs back when
touched.
Shape each ball into a flat circle. Place the
4 circles on a baking tray and prick with a fork.
Shape into a flat circle, place on a baking tray,
Let rest for 15 minutes at room 3 make holes with the end of a wooden spoon
5 temperature. 5 cm apart over the surface of the dough.
Brush each circle with 2 tablespoons tomato Cover and let rest in a warm place for 20—25
6 paste. Sprinkle with Mozzarella cheese. 4 minutes until almost doubled in size.
Top with your favorite topping, such as sliced
onions, pepperoni, prochuto ham, olives. Brush surface with olive oil, sprinkle with sea
5 salt, oregano and basil.
Bake in a preheated 340…F oven for 15—20
7 minutes. Bake in a preheated 340…F oven for 26—30
6 minutes.
— 31 —
BAKE ONLY
This program can be used for baking cakes and tea breads. It is not suitable for all types of cake, such as
light sponge cakes, Chiristmas pudding, or those that require going into a hot oven.
Make sure that the kneading blade is removed from the pan and the bottom and sides of the bread pan are
lined with a waxed baking paper before the cake mixture is added.
Ensure that the cake mixture is kept inside the baking sheet.
The maximum baking time is 1 hour and 30 minutes.
Banana Tea Loaf Fruity Cake

8 oz. (15/8 C) self raising flour 12 oz. mixed dried fruit
1/4 tsp bicarbonate of soda 2 oz. chopped dates
1/2 tsp salt 2 oz. chopped walnuts
3 oz. butter 4 oz. chopped cherries
2 oz. caster sugar 10 fl.oz. water
1 lb 2 oz. bananas (with skin), peel & mash 3 oz. butter
1 medium sized egg, beaten 3 medium sized eggs, beaten
9 oz. (113/16 C) plain flour
Optional glaze: apricot jam 1 tsp bicarbonate of soda
walnut/banana chips (baking soda)
( ) : measurements not as precise as weight measurements. ( ) : measurements not as precise as weight measurements.
1 Sieve flour, salt, bicarbonate of soda together

into a bowl. 1 Place the fruit, dates, walnuts, cherries, water
and butter together and heat until the fat has
melted and the liquid is hot. This can be done
2 Rub the butter into the flour until it resembles
fine breadcrumbs.
on the hob or in the microwave oven. (High
power for 4 — 5 minutes)
3 Stir in the sugar, bananas and the beaten egg,

mix well. 2 Allow to cool slightly, then add eggs, flour and
the bicarbonate of soda. Mix well.
4 Remove the kneading blade from the bread

pan and line the bottom and sides with baking
parchment.
parchment.
5 Place the mixture into the bread pan, being

careful to ensure that the mixture is inside the
baking parchment.
baking parchment.
6 Select the bake only program and enter 45

minutes on the timer. 5 Select bake only program and enter 55 minutes
on the timer.
7 After baking, test with a skewer to see if the

cake is cooked. If the cake requires extra time, 6 After baking, test with a skewer to see if the
cake is cooked. If the cake requires extra time,
select the bake only program again and enter a
select the bake only program again and enter
a further 3 — 5 minutes on the timer. If it is still further 3 — 5 minutes on the timer. If it is still
just slightly sticky, this will cook through during slightly sticky, this will cook through during the
the stand period. stand period.
8 Take the bread pan out of the bread maker

using oven gloves and leave to stand for 5 — 10
using oven gloves. Leave to stand for 5 — 10
minutes before removing from the bread pan
minutes before removing from the bread pan and allowing to cool.
and allowing to cool.
9 Glaze if desired. Soften the jam, spread over

the top of the warm teabread, and sprinkle with
walnut or banana chips.
— 32 —
BAKE ONLY C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
Gingerbread Marbled Chocolate & Vanilla Cake

1 oz. demerara sugar 8 oz. butter
3 oz. butter 3 oz. caster sugar
2 oz. golden syrup 4 medium sized eggs
3 oz. black treacle 8 oz. (15/8 C) self raising flour
8 oz. (15/8 C) plain flour 1 tsp vanilla essence
11/2 tsp ground ginger 3 oz. plain chocolate
11/2 tsp baking powder 1 TBSP milk
1/2 tsp bicarbonate of soda 1 TBSP cocoa powder
1/2 tsp salt
5 fi.oz. milk
1 medium sized egg, beaten
( ) : measurements not as precise as weight measurements. ( ) : measurements not as precise as weight measurements.
1 Warm sugar, butter, golden syrup and treacle

together until just melted. This can be done on
the hob or in the microwave oven (High power
1 Cream together the butter and the sugar.
for 1 minute).
2 Beat in the eggs gradually.
2 Stir in all of the sieved dry ingredients.

3 Fold in the flour, then divide the mixture into
two bowls.
3 Mix in the milk and the beaten egg.

4 Add the vanilla essence to one bowl and mix in.
4 Beat thoroughly with a wooden spoon.

5 Melt the chocolate with the milk and add to the
other bowl with the cocoa powder, mix well.

parchment.
parchment.

baking parchment. 7 Place alternate spoonfuls of the vanilla and
chocolate mixture into the bread pan, being
7 Select bake only program and enter 35 minutes

on the timer.
baking parchment. Then using a spoon lightly
swirl the two colours together so that they
combine but are not mixed.
8 After baking, test with a skewer to see if the

select the bake only program again and enter a 8 Select the bake only program and enter 50
minutes on the timer.
further 3 — 5 minutes on the timer. If it is still just
slightly sticky, this will cook through during the
stand period. 9 After baking, test with a skewer to see if the
select the bake only program again and enter

a further 3 — 5 minutes on the timer. If it is still
just slightly sticky, this will cook through during
the stand period.

33
Panasonic Consumer Electronics Panasonic Sales Company, Division of Matsushita
Company, Division of Matsushita Electric of Puerto Rico, Inc
Electric Corporation of America Ave. 65 de Infanteria, Km. 9.5
One Panasonic Way San Gabriel Industrial Park,
Secaucus, New Jersey 07094 Carolina, Puerto Rico 00985
PANASONIC
Automatic Bread Maker Limited Warranty
Panasonic Consumer Electronics Company or This warranty only covers failures due to
Panasonic Sales Company (collectively referred to as defects in materials and workmanship which occur
the Warrantor ) will repair or replace this product with during normal use. The warranty does not cover damage
new or refurbished parts or equivalent product, free of which occurs in shipment, or failures which are caused
charge in the USA or Puerto Rico, for one (1) year from by products not supplied by the warrantor, or failures
the date of the original purchase in the event of a defect which result from accident, misuse, abuse, neglect,
in materials or workmanship. mishandling, faulty installation, misapplication, set-up
adjustments, improper operation or maintenance,
Carry-in or mail-in service in the USA can be obtained alteration, modification, introduction of sand, humidity
during the warranty period by contacting a Panasonic or liquids, power line surge, improper voltage supply,
Services Company (PASC) Factory Servicenter listed in lightning damage, maladjustment of consumer controls,
the Servicenter Directory. Or call, toll free, 1-800-211- improper operation, commercial use such as hotel,
7262 to locate a PASC Authorized Servicenter. office, restaurant, or other business or rental use of the
Carry-in or mail-in service in Puerto Rico can be product, or service by anyone other than a PANASONIC
obtained during the warranty period by calling the local SERVICES COMPANY authorized repair facility, or
Panasonic Sales Company telephone number listed in damage that is attributable to acts of God.
the Servicenter Directory.
LIMITS AND EXCLUSIONS
This warranty is extended only to the original purchaser. There are no express warranties except as listed above.
A purchase receipt or other proof of date of original
purchase will be required before warranty service is THE WARRANTOR SHALL NOT BE LIABLE FOR
rendered. INCIDENTAL OR CONSEQUENTIAL DAMAGES
RESULTING FROM THE USE OF THIS PRODUCTS,
When shipping the unit carefully pack it and send it OR ARISING OUT OF ANY BREACH OF THE
prepaid, adequately insured and preferably in the WARRANTY. ALL EXPRESS AND IMPLIED
original carton. Include a letter detailing the complaint WARRANTIES, INCLUDING THE WARRANTIES
and provide a day time phone number where you can OF MERCHANTABILITY AND FITNESS FOR
be reached. PARTICULAR PURPOSE, ARE LIMITED TO THE
APPLICABLE WARRANTY PERIOD SET FORTH
Also, the purchaser will be responsible for shipping the ABOVE
unit to a PASC Factory Servicenter or PASC Authorized
Servicenter.
Some states do not allow the exclusion or limitation of

incidental or consequential damages, or limitations on
how long an implied warranty lasts, so the above
exclusions or limitations may not apply to you.
This warranty gives you specific legal rights and you
may also have other rights which vary from state to state.
If you have a problem with this product that is not handled to your satisfaction, then write to the Consumer Affairs
Department at the Company address indicated above.
34
Panasonic Consumer Electronics
Company, Division of Matsushita
Electric Corporation of America
One Panasonic Way Secaucus,
New Jersey 07094
Panasonic Sales Company,

Division of Matsushita Electric
of Puerto Rico, Inc
Ave. 65 de Infanteria, Km. 9.5
San Gabriel Industrial Park, Carolina,
Puerto Rico 00985
DZ50A1341
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For help or advice using your new ,

SAVE THESE INSTRUCTIONS

-Basic features ...........................................................................3

SELECT Baking options available:

SIZE and CRUST Choices

Total 4 hours 1 hr 55min 4 hours 5 hours 3 hours 5 hours 6 hours 30 ~ 90 min

Total 2 hr 20 min 3 hr 15 min 3 hr 35 min 45 min

Bread pan Yeast dispenser

Tablespoon (approx. 1/2 fl.oz./15 mR)

Teaspoon (approx. 1/6 fl.oz./5 mR) Cord

1 Remove the bread pan from the unit.

2 Place all the ingredients except the

RAISIN modes only

Flour, dry milk, salt, sugar,

3 Pour water and other liquids, if any, into

4 Place the bread pan inside the body.

5 Yeast dispenser lid Close the top lid.

Fill the yeast dispenser with the correct

After START/STOP is pressed, the

Close the yeast dispenser lid.

6 Close the top lid.

RAPID ALERT PIZZA

SELECT MENU For bake only program,

The option you require will flash.

13 Turn the pan upside down.

A metal utensil may scratch

For DOUGH options, when baking is

14 Place the bread on a wire rack to cool

15 Unplug after use.

Press TIMER to set the amount of time See P. 6 for further

START Press START/STOP. There will be no action while

DARK LIGHT The time remaining before the bread is

Using the BAKE RAPID option

START The display will go out when the beeper stops,

10 Shape and give dough final rising before baking in a conventional

11 When baking is completed, remove from the oven, using your

Using the bake only program

1 Prepare cake in a separate mixing

2 Place the mixture carefully into the

6 Note: Upon completion of baking, you may check the consistency

Yeast dispenser opening Body and Lid

Bread pan and kneading blade

Slicing homemade bread Storing homemade bread

For longer storage, wrap well and store in the

Leakage of bread ingredients from the bread pan

Kneader mounting shaft unit

Motor protection device

Please check the following:

Ingredient spilled on heater element.

Power interruption (display 0:00 ).

Start/Stop pad was pressed after starting.

Top lid was open during operation.

Yeast Too much

Ingredients used other than prescribed.

Old flour used.

Wrong type of yeast used.

Flour: Rye flour contains some proteins but these do not

Milk and milk products: Yeast:

Egg: Vitamin C (Ascorbic Acid):

Tips for baking whole wheat and multigrain breads

Correct way to use 1 2

¥Always use fresh ingredients.